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Pork and Vegetable Stir-Fry With Cashew Rice

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“Jan/Feb 07 issue of Cooking Light Magazine. This recipe for cashew rice caught my eye and the rest is history. Wonderful meal! Enjoyed it throughly!”

Ingredients Nutrition


  1. RICE:.
  2. Cook the rice according to package directions, omitting salt and fat.
  3. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
  4. PORK:.
  5. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
  6. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
  7. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  8. Add pork; sauté 4 minutes or until browned.
  9. Remove from pan.
  11. Add remaining 1 teaspoon oil to pan.
  12. Add mushrooms and 1 cup onion; sauté 2 minutes.
  13. Stir in ginger and garlic; sauté 30 seconds.
  14. Add peas and bell pepper to pan; sauté 1 minute.
  15. Stir in pork; sauté 1 minute.
  16. Add reserved broth mixture to pan.
  17. Bring to a boil; cook 1 minute or until thick, stirring constantly.
  18. Serve over cashew rice.

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